The school: Boston University's Culinary Certificate ProgramThe student: A former TV news producer who's just sure (ha!) that cooking is easier than savinga newscast when all the live shots crap out two minutes before the red light goes on. (And did I mention I'm from the South? Whaddya mean we can't play golf in January?)

Tuesday, December 07, 2004

The Last Week

Monday was the first day of our last week together as culinary students. One student told me she's trying to look forward to each day more. Even with reunions (which I hope we'll begin planning soon!), things won't be the same... already people are leaving to pursue their dreams.

In the kitchen, Ana Sortun, chef and owner of Oleana, joined us to make Turkish foods. The menu included borek, red lentil kofte, some awesome fried mussels with tarator sauce, fistiki kebab, and kunufe for dessert. Everything came together pretty quickly, and she shared great information about the history and concepts of Arabic cuisine. It's really a shame that so much history in our country is Euro-centric... we miss so much fascinating stuff. (Of course, if all my history classes had been food history classes, I might have paid more attention...) For example, things such as elaborate sugarwork, or thickening sauces with ground nuts and breadcrumbs, are Arabic in origin.